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Article

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

1
Doctoral School of Science and Technology, Lebanese University, EDST, Hadath 1300, Lebanon
2
Departament d’Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, 08860 Castelldefels, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(1), 21; https://doi.org/10.3390/foods9010021
Received: 25 November 2019 / Revised: 11 December 2019 / Accepted: 18 December 2019 / Published: 24 December 2019
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior. Butter proved its ability to maintain stiff network formation with starch molecules forming lipid-starch complexes characterized by high retention properties and increased stability due to high thixotropic and yield stress values. The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing. View Full-Text
Keywords: microwaved; boiled; viscosity; thixotropy; microscopy; yield stress; 3D food printing microwaved; boiled; viscosity; thixotropy; microscopy; yield stress; 3D food printing
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MDPI and ACS Style

Dankar, I.; Haddarah, A.; Sepulcre, F.; Pujolà, M. Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing. Foods 2020, 9, 21. https://doi.org/10.3390/foods9010021

AMA Style

Dankar I, Haddarah A, Sepulcre F, Pujolà M. Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing. Foods. 2020; 9(1):21. https://doi.org/10.3390/foods9010021

Chicago/Turabian Style

Dankar, Iman, Amira Haddarah, Francesc Sepulcre, and Montserrat Pujolà. 2020. "Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing" Foods 9, no. 1: 21. https://doi.org/10.3390/foods9010021

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